1/2 c. salt
2 qt. water
1 qt. chopped cabbage, about 1 sm. head
2 c. chopped onions
2 c. chopped sweet red peppers, about 4 med.
2 c. chopped sweet green peppers, about 4 med.
3/4 c. sugar
3 tbsp. mustard seed
2 tbsp. celery seed
1 qt. vinegar

Dissolve salt in water. Pour over chopped vegetables and let stand 1 hour. Drain. If too salty, rinse and drain again. Add vegetables, sugar, and spice to vinegar, simmer 20 minutes and then bring to boiling. Pack into hot jars. Close. Process in boiling water bath 5 minutes. Begin to count processing time when water in canner returns to boiling.